Stuffed Tomatoes

• 8 large tomatoes, hollowed out with the pulp saved
• 4 oz. chicken livers
• 1 finely chopped oni

Fry the livers in olive oil with the garlic and the onions. Allow to cool and then mash with a fork. Add the stuffing mix, tomato pulp and the egg and fill the tomatoes.

Season with salt and pepper, brush with olive oil and bake in a very hot oven for 15-20 minutes. Garnish with black olives and parsley.

And then all you need is bread and wine.